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Following this incident, the FSA said it would review its 2016 listeriosis guidance. In the majority of cases, the survey was completed by the catering manager, who was responsible for foodsafety. IFF Research interviewed the person with overall responsibility for foodsafety — this was often the general manager.
coli O157:H7,” [3] concluded that the risk of environmental contamination was in fact a well-known and long-standing risk: Foodsafety problems related to raw whole and fresh-cut (e.g., 40] Unlike Salmonella , for example, which usually requires something approximating an “egregious food handling error, E. coli O157:H7.
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